If there’s one thing that puts me off making a good old Victoria sponge – easy though the recipe is – it has to be lining the cake tins. It’s such a faff cutting out circles of baking parchment and even worse getting the length right for the sides. The problem is, Victoria sponge is Lee’s favourite cake! So, not wanting to deprive him, I sought out a recipe that would enable me to make Victoria sponge in the much more convenient format of a loaf tin (complete with loaf tin liner to lift the cake straight out!). I chanced upon this one on the BBC Good Food website and here’s how I got on with making it. In short, it’s a great replacement for the traditional round cake!
For the cake:
- 170g self-raising flour
- 170g caster sugar
- 115g unsalted butter (softened)
- 3 large or 4 medium eggs
- 1 tsp baking powder
- c. 2 tbsp milk
For the filling:
- 60g icing sugar
- 30g unsalted butter (softened)
- Strawberry jam
- A few drops of vanilla essence (optional)
- A few drops of food colouring (optional)
The recipe on BBC Good Food simply said to combine all the ingredients in one go, but I did it in the traditional Victoria sponge order, starting by creaming the sugar and butter. It really helps to take the butter out of the fridge quite some time before you start making the cake, as it mixes much better when it’s softer.
Add the eggs one at a time, with a little bit of flour to help them mix in.
Then add the rest of the flour and baking powder and mix until it forms a nice smooth batter. I added a couple of drops of vanilla essence at this point, along with the milk.
Line a loaf tin and empty the mixture into it. Spread evenly.
Bake at around 180 degrees (160 for fan ovens) for around 45 minutes. You might want to check on it from time to time – it’s done when it’s golden and springy on top and a skewer comes out clean.
When the cake is completely cold, mix up the butter and icing sugar to form the butter icing. Slice the cake in half using a bread knife and spread the icing over the bottom layer.
Spread the jam over the icing – I used seedless strawberry jam, which is more jelly-like and a bit harder to spread, hence it looks a bit clumpy!
Put the top half of the cake on and give it a light dusting of icing sugar. Then start eating!